Peconic Bay Scallop Season Opens With A Flourish

The tides have turned for Peconic Bay scallops, at least judging from this year’s early haul — an about-face from last year’s lackluster start.

“They’re plump scallops, bigger than normal — even the shell size is a lot larger,” said Charlie Manwaring, owner of Southold Fish Market in Southold. He has upward of 10 people opening the scallops, which were selling for $16 per pound on Tuesday, though prices change based on supply. “We’re going to be opening them for days and days.”

Bay scallops are found in shallower water than their larger, sea-scallop cousins, and tend to be sweeter. The Peconic Bay Scallop season traditionally begins the first week of November, and runs until March; last year, the harvest was scarce, though baymen reported there were many young scallops — aka “bugs” — that might mature this year. “They say they’re seeing bugs already this year, too,” Manwaring said.

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